With over 400,000 copies in print, the success of Terry Thompson-Anderson's Cajun-Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine. Now this classic guide has been revised and updated once more to include new recipes as well as tips for reducing fat and calories in many old favorites. The third edition of Cajun-Creole Cooking brings the rich heritage of Louisiana cooking to a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table. "A rich tapestry woven with love, of the food of Louisiana and the folks that have made it famous" -- Merle Ellis, author of Cutting-up in the Kitchen "A vast collection of innovative recipes that can be made by cooks throughout the United States." -- Bon Appitit "Only a Louisiana woman cook could compile this wonderful cookbook but everyone, North and South, will treasure the recipes." -- Bert Greene, award-winning author and food expert "The recipes are precise and easy to follow..." -- Philadelphia Inquirer With over 400,000 copies in print, the success of Terry Thompson-Anderson's Cajun Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine. Now this classic guide has been revised and updated once more to include new recipes as well as tips for reducing fat and calories in many old favorites. The third edition of Cajun-Creole Cooking brings the rich heritage of Louisiana cooking to a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table. Terry Thompson-Anderson's background in Cajun-Creole cooking comes from years of seeking out the techniques, recipes, and traditions of the Cajun families of the bayou country and the Creoles of New Orleans. Her style of cooking combines the best of classic French with the best of Cajun-Creole. From the French she took their insistence upon perfection, with their classic stocks and sauces delicately flavored with fresh herbs and spices. From the Cajuns and Creoles she took their love of fresh ingredients and spices, along with the bounty of their marshlands and coastal waterways. Most important of all, she imparted their sense of fun and enjoyment of cooking and eating good food into their recipes. The result is fresh and innovative, fun and delicious. Chef Thompson-Anderson has taught over 20,000 students in cooking classes and seminars across the United States. She is a food writer and has written for national and local food publications. Beside the best-selling original edition of Cajun-Creole Cooking, she has written Eating Southern Style: A Taste of the South and Texas on the Plate. She is a member of Les Dames D'Escoffier International and the Houston Culinary Guild. She is also a charter member of the International Association of Culinary Professionals and holds the organization's Certified Culinary Professional designation. Ms. Thompson-Anderson is currently Executive Chef for a large corporation based in Houston.